Eggplant Parmesan

I simply can't wait for eggplants from our garden. A strong desire yesterday for my (admittedly incredible) Eggplant Parmesan (adapted from Patrica Wells' recipe in Trattoria) overrode the lack of actual mature eggplants and basil in our garden -we have them both growing now, but they are a long way from harvest size. I bought these three at a produce stand on my way home from work last night determined to make Eggplant Parmesan for dinner.



This first bulb of garlic from the garden on the other hand, indicates our garlic harvest (click here) is not far off. I used this garlic and some shallots my husband brought in from the garden to make the most sublime tomato sauce. Of course, in a perfect world I would have used fresh tomatoes from my garden instead of canned ones, but lacking garden fresh tomatoes, basil and eggplants in July shows just how far from perfect my world is.



Tomato Sauce
Heat:
1/4 c. olive oil
Add:
1/2 chopped onion OR 3 freshly pulled shallots
2-6 minced garlic cloves (I used almost the entire bulb)
Cook a few minutes. Add:
2-14 oz. cans Italian diced tomatoes
1-14 oz. can tomato sauce
Cook 15 minutes or so and set aside.



Slice: 3 lbs or so -4 baby, 2 large, or 3 medium sized eggplants
1/2 - 1 lb mozzarella (rather thin slices) Again, in a perfect world I would be using mozzarella I'd made myself. I'm no longer (click here) making cheeses like I did a few years ago.
1/2 - 1 c. fresh basil leaves, thinly sliced crosswise, OR (defrosted) pesto dollops (click here)

Dip or brush eggplant slices in olive oil (1/2 - 1 c. or so). Lay in a single layer on a cookie sheep or broiler pan and broil (or grill) until browned on both sides. I have to do this in several batches in my marginally adequate oven, so hitting the door at 5:30 meant we weren't actually eating dinner until almost 7, but it was worth it!



In a 9 x 13 inch Pyrex dish, spoon in a thin layer of sauce, 1/3 of browned eggplant slices, 1/3 mozzarella slices, 1/4 basil leaves (or pesto), and 1/4 c. shredded Parmesan cheese. Continue layering as for lasagna, topping with sauce and Parmesan. I forgot the Parmesan on the first layer and ran out of pesto for the last layer, and it was perfectly FINE. Even if it's not perfect and you do whatever, it'll still be great.



Bake 40 minutes in 400 degree oven, or 30 minutes in a 425 degree oven, or however long you can keep the family at bay before they all start chewing on each other in hunger. Serve this hot, warm, room-temperature the next day (which is really when it's at its best), but NOT cold from the fridge.



Eggplant Parmesan, garlic toast, a garden salad with Balsamic Dressing (click here) and a deviled egg on top made dinner last night perfect satisfaction in an imperfect world.

Spring Chickens

The signs that Spring is a reality are everywhere. Daffodils are blooming...



...and the pussy willows and other early flowering trees are blossoming.



Our old hens are seriously producing eggs again,



and our rooster, Taj Mahal is pleased to welcome eight new hens into his harem. These are ones we hatched and raised last year and they should begin laying eggs sometime soon. We begin producing food in the Spring and despite all the growth that starts, foodwise this time of year can be the stodgiest. There is no fresh asparagus -yet; no crisp garden greens -yet; no berries -yet; no early peas -yet...and I'm looking forward to all of these coming from the garden to the table in the next few months. Until then, while we await the fulfillment of the promises of Spring, few foods are nicer or more comforting in March than a genuine chicken pot pie. I make Chicken Pot Pie at other times of the year, but it is especially welcome now. This was made with the last few leeks remaining in the garden that my husband dug up before planting the early spring stuff: spinach, fava beans, peas, and...??? I pay more attention when it all starts growing into foods!

Chicken Pot Pie

2-4 c. cooked, cubed chicken meat, pressure cooked 9 minutes, quick-released and cooled.

1-2 c. potatoes, cubed and cooked separately just till done

Melt: 2 T. butter

Add:

2-3 leeks or 1/2 small onion, chopped

2 celery stalks, chopped

Cook a bit. Add:

1/4 c. flour

Stir and cook for a few minutes.

Stir in:

2-3 c. chicken broth

1 c. milk

Cook until smooth.

Add:

1 pkg frozen peas and carrots

1 t. salt

1/4 t. each poultry seasoning and white pepper

cubed chicken meat

drained potatoes

Pour into a 9 x 13 Pyrex dish. Top with dollops of damp biscuit crust:

Mix:

2 c. flour

1/2 t. salt

1 T. baking powder

1/3 c. butter

Stir in:

1 -1 1/4 c. buttermilk or milk

Blop on top of casserole. It won't completely cover and it will "grow" a bit, plus the individual biscuits makes serving it easier.

Shepherdess Macaroni and Cheese

January in the Pacific Northwest is cold, wet, dark and gray. One of the bright spots in the month is having lambs. This is Little Big Guy born in October, making him several months older than our other three black lambs born last month. I love everything about having lambs and being their shepherdess.



Every January I make shepherdess-style macaroni and cheese, at our house aka Tamburger or Lamburger Helper. 'Bake until bubbly' is the sort of directions that I am drawn to this time of year, and with several odd bits of various cheeses lying about that should be used up, and ground lamb (and/or goat) in the freezer, this can be made without a trip to the store. The best macaroni and cheese is made from scratch, Comfort Food with a capital C, and the very best is whatever version you (or your mother or grandmother) make, and whatever style that makes you feel all warm and fuzzy inside just thinking about it. Some like myself, add ground meat and/or chilies, some use the sharpest cheese, one particular cheese, or a blend of several, and some prefer whole wheat pasta instead of semolina. The point being, that if you make a sauce with care for those you love, it will be the best, whatever style you make.

Shepherdess Macaroni and Cheese

Cook al dente 12-16 oz. small shell or elbow pasta

Meanwhile:
Saute 1/2 -1 lb ground lamb (or goat) and 1/2 onion. Set aside.

In a separate pan
Melt: 4 T. butter (you can use olive oil instead of butter, if you prefer)
Add: 1/3 c. flour
Cook a bit without browning. Stirring well with a gravy whisk or wooden spoon,
Add: 2 1/2 c. milk (whole, 2 %, 1/2 c. of cream as part of measure, if you like), making a smooth sauce.

Stir in:
2 1/2 c. cheese -grated cheddar, a mix of cheddar and Pepper-Jack, diced cream cheese, or whatever you have. I used Edam, Farmstead Gouda and an American style blend this time. I don't measure the cheese, but guesstimate for more or less that amount.

Butter well a 9 x 13 Pyrex dish, and sprinkle with Italian seasoned bread crumbs. Mix drained pasta, cheese sauce, and cooked ground meat together (in whichever pan used that appears able to hold all), then pour into casserole. Sprinkle with more bread crumbs and/or shredded or grated Parmesan cheese. Bake 350 degrees for 20-40 minutes, or until browned and bubbly. I served this with Irish Soda Bread -Comfort with a capital C.



After using up the odd cheeses, I noticed a pint of leftover sliced strawberries in the fridge that I felt should also be used up soon. With sliced rhubarb in the freezer, I had everything needed to make an amazing crumble, which could have very easily baked alongside the mac and cheese -if I'd have thought of that, which I didn't, but it could have.



Strawberry-Rhubarb Crumble is fantastic, a snap to put together, and it disappeared in no time.

Mix together in 8 inch square Pyrex dish:
1 qt. frozen rhubarb, thawed
1 pint sliced sweetened strawberries
1/2 c. sugar, or to taste
3 T. cornstarch

Mix in food processor and spread evenly on top:
1 1/2 c. flour
1/2 c. sugar or brown sugar
1/4 t. nutmeg
1/2 c. butter
Bake 350 degrees for 25-55 minutes.

Tamale Pie

Even by my standards, this is a rather lame photo. Please remember, looks aren't everything. The infamous Marion Cunningham wrote she always wanted to open a tamale shop called Holey Moley Tamales and serve this as the house specialty, seeing it as a rare example of more being better in a dish. I made this last night, and for the life of me, try as I might, I can't remember the first time I ever made this. I remember making it early on when we were just a young couple, I remember making it when I had 9 tots around the table in my home day care, and I remember it being devoured my a trio of teens and their friends, but I can't remember where I got the recipe (The Oregonian's FoodDay?). Tamale Pie is just something I've always made, and I will say, it is universally well received by all. It can easily be made vegetarian, or bare essentials style, or holey moley style, with anything you might want to add. It is a fabulous week night supper recipe: the-little-pan-that-can, bake until bubbly, satisfaction at its best.

Tamale Pie

Using a 6-quart pressure cooker, cook 1 1/2 c. pinto beans in 1 1/2 qts. water at high pressure for 30 minutes. Shut off heat and let pressure drop naturally (Or use two cans of black beans).

Oil or spray a 9 x 13 inch Pyrex dish, or an 8 inch square and a second dish for freezing unbaked -two for one bonus cooking! Preheat oven to 350 degrees.

Mix in a pot:

1 c. water

1 t. salt

1 c. yellow cornmeal

Add:

1 c. boiling water

Cook, stirring until thickened. Spoon into baking dish(es) and spread (or pat out) evenly to form a bottom crust. I sometimes also bake it all in a smaller 7 x 11 inch dish and form a side crust.

In skillet, cook 1-2 lbs ground beef (or pork sausage, or a mix of the two. Omit for vegetarian, or substitute shredded chicken or turkey)

Season with: 1 t. each cumin, chili powder (optional), garlic and salt

Add:

1/2 - 1 chopped onion or 1 large leek

1 pint home canned tomatoes, 15 oz can tomato and/or 8 oz can tomato sauce, or 1 c. salsa

Optional additions I didn't use:

4 oz. mild green chili peppers (or minced fresh or frozen jalapeno)

1 bell pepper, diced

1-2 stalks celery, diced

Add to skillet, or layer separately:

Well drained beans

15 oz. can or 1 pint home canned (or 1 1/2 c. defrosted frozen) corn

Cover cornmeal crust with this filling or layer components. For this one, I cooked and seasoned the ground beef, then simply layered it with the beans, some sliced leeks and blopped on some salsa. I could only find a shy 1/2 c. in the fridge and no tomatoes in the cupboard and it was still great. This is an extremely flexible casserole that can't go wrong -my favorite kind!

Top with:

1-2 c. grated cheddar cheese

15 oz. can sliced black olives

Bake until bubbly, 20 to 60 minutes. Serve with ketchup, sour cream -and pickled jalapenos!

Green Bean Casserole

Green Bean Casserole is a Thanksgiving classic for many families, but not mine. The truth is before last week, I had never eaten it. A few years ago, my daughter had it at a friend's house, and she came home raving about how amazingly good this bean thing she'd had was. I decided to make it this year with frozen beans, though I think fresh beans (of course) would probably be much better.



I've seen this recipe many times over the years, and also the strategic displays in the grocery aisles, but the main reason I've never made this classic before now was that, to me, fried onions from a can does not sound at all appetizing. On the other hand, this year my husband grew some really nice shallots, and fried shallots definitely does sound appetizing! The addition of fresh mushrooms and tarragon enriches and complements the frozen garden vegetables, making this a scrumptious side dish. Next time I make this, I think I might go completely sans cans, omit the can of mushroom soup, and make a simple roux based mushroom cream sauce instead.

Green Bean Casserole

Defrost one quart frozen beans, drain, and put in casserole dish.

Peel and slice 5-6 shallots into rings. Shake in Ziploc bag with:

1/3 c. flour

1 t. Lawry's seasoning, or paprika

Put in colander and shake to discard excess flour.

Fry in 2+ inches of hot oil. Drain.

In saucepan, melt:

2 T. butter

Add:

1/2 lb. chopped fresh mushrooms

Cook until browned without stirring too much.

Add:

1 can cream mushroom soup

3/4 can milk (use 1 can for fresh beans)

1 t. lemon juice

1 t. soy sauce

1 T. fresh tarragon (1 t. dried)

Whisk until smooth and bring to a simmer. Pour over beans. Stir. Add half shallots. Stir. Bake 350 degrees for 30 minutes. Top with remaining half of shallots and bake an additional 5 minutes. Serve hot.

Beef. It's What's for Dinner.

This is our neighbor's cow. She is all by herself, which herd animals hate; She keeps looking towards our sheep flock in a friendly way. Her shelter was built on top of the ridge but she prefers the cozy protection of the cherry tree in the lowest corner of her pasture. The poor, sad cow vocally lamented her situation for over a week. I grew up with cows. My father was a cattle rancher and raising wheat and a herd of Herefords was our livelihood. We also kept a couple Holstein dairy cows for the family's milk. Though Americans are a nation of beef eaters, my family is a bit of an anomaly as we generally eat very little beef. Every year we raise lamb, rabbits, poultry and a pig for our family's meat, and though we raised beef on the ranch during my childhood, we actually ate more deer and elk meat than beef. Beef has always been a treat in my food world except for a period when my mother-in-law raised beef to share with her adult children. We are all excited about the recent MEAT SWAP a few weeks ago, when we traded lamb and goat we'd raised and butchered, for beef that my husband's sister had raised. Since then, we have been eating beef with gusto: Portuguese Steak, which is amazingly delicious; steak, medium-rare, served with mushrooms and garlic browned in olive oil; the quintessential (homemade, NOT McD) All-American, all-beef hamburger; Thai Spicy Ginger Beef, which my husband absolutely loves (the peppers from our garden were actually hot this year); and humble Beef Stroganoff.



Beef Stroganoff is so old-fashioned, so unexotic, so unsexy (and unphotogenic) of a food, that it's easy to pass over. It readily adapts to being made in large quantities and nasty versions by various food services have given it an undeservedly bad reputation. But Beef Stroganoff done well is a deliciously comforting dish of tender beef and soft noodles in a creamy, complex and deeply flavored sauce. It is an honest-tasting casserole of Russian-origin with relatively straightforward ingredients that are easily put together. It is so charmingly 1950's and -unlike the congealed salad recipes of the same era that always illicit an involuntary, "Eww" from me- I can't help loving it. In the beginning, after first discovering Stroganoff (I don't remember my mom ever making it), I made this recipe in an avocado green electric skillet from the 1960's that was my grandmother's, until I reluctantly retired it. This is my recipe I've used for years. I don't recommend eating it once a week throughout the PNW's nine months of NOT summer, but I make it at least once, or even a few times, during the season of dark -when fall has fully descended, during the dark days near the winter solstice, and/or in March before the end of the dreary rainy season- then it is a welcome and comforting indulgence.



Beef Stroganoff
Heat:
4 T. butter
2 T. oil

Add:
1 large onion, diced
1-2 c. mushrooms, chopped
Saute until limp, but not brown. Add:

1-2 lbs beef sirloin tip steak (or boned lamb leg), cut into cubes or strips
1/4 c. flour
Saute a few minutes then add:

3-4 c. stock
3/4 t. salt
2 minced garlic cloves
1 T. Worcestershire sauce
1 t. dry mustard
3-4 T. ketchup
Cook 1 to 1 1/2 hours. Add:

2 T. red wine vinegar
1 T. Dijon mustard

Simmer 2-3 minutes. Add:

3/4 c. sour cream
Do not let sauce boil after adding sour cream. Meanwhile, separately cook 12-16 oz egg noodles al dente and add to Beef Stroganoff. I like to serve this with brussel sprouts, but last week I served a simple salad of tomato slices and minced basil from the garden with the Beef Stroganoff and it was scrumptious.

Moroccan-Style Pork Shoulder Roast

After coming and shearing my sheep, Constance also drove up to Granite Falls and sheared fellow guild member, Becky Zegstroo's two lambs. I visited Becky and Chris' place (Farm Visit post) not too long ago. Becky, with her deceptively quiet demeanor, sent me this fun photo of herself. I fell in love with their Jacob Sheep and...



...their young Highland cow. I think she is absolutely adorable!



Becky sent me this photo of the boys after their shearing. If anything they are even cuter! I know Becky can't wait to get her fleece back from being processed and to start spinning. There is such immense satisfaction to be found in using that which you have raised yourself, both fiber and food.

The following is a recipe Chris made for a guild pot luck last year and getting the recipe is how I met Becky. As soon as I tasted it I knew I had to have the recipe. It is so good! It is a remarkable combination of comforting and exotic, savory and sweet, complex but easy -everything I love in a casserole. After discovering who had brought it, I introduced myself to her, begged the recipe and later e-mailed a reminder (I'm shameless when in pursuit of food). I'm so glad I persisted because I may not have got to know Becky otherwise. And now I have this great recipe! In a couple of weeks when the pig we raised this summer returns from the butcher's shop as packaged pork, Chris' casserole is one of the first things I'm going to make.

Moroccan-Style Pork Shoulder Roast
Submitted by The National Pork Board to Allrecipes.com

Trim visible fat from 4-5 lb. boneless pork shoulder roast
Drizzle with 2 T. soy sauce
Rub with 2 T. curry powder
Brown roast in 1-2 T. olive oil in Dutch oven

Add:
2 sweet potatoes (or golden nugget squash), peeled and cut into large chunks
1-2 sweet (red, yellow or orange) peppers, coarsely chopped
1/2 c. dried fruit, mix of apricots, plums and raisins
15 oz. can lite coconut milk
1/2 c. OJ
Cover with lid and roast in 350 degree oven 1 1/2 - 2 hours or until potatoes (or squash) are tender. For traditional Moroccan-style: Remove meat and vegetables to a platter. Coarsely shred meat. On stove top, heat Dutch oven and bring sauce to a boil. Cook 5 minutes to thicken slightly. Either, pour sauce over meat and vegetables on platter, or serve alongside in small pitcher, with a mound of cooked couscous. For a less traditional potluck or casserole style: return meat and vegetables to Dutch oven (or simply remove the lid for the last 15-30 minutes while roasting and shred meat in Dutch oven) and mix in cooked couscous.
Note: Couscous is one of the easiest things in the world to cook. What's available in the USA is instant couscous. You simply put 2 1/2 c. instant couscous (I buy mine in the bulk foods section) in a dish, add 2 1/2 c. boiling water and 1/2 t. salt. Stir vigorously. Cover and leave 10 minutes. Mix in 2 T. olive oil and fluff or rub to break up lumps. If you want it steaming hot, put in a 400 degree oven to heat for 20 minutes. Stir or fluff again before serving.

Date-Pecan Granola and Green Enchiladas

The pollen from the sheep-belly-high orchard grass is making me miserable with allergies. Instead of doing the hundreds of things outside yesterday that I should have been doing, I stayed inside, as much as possible, with the windows closed and cooked.



I was motivated to make granola by my daughter who keeps checking the empty crock where I usually keep it. It's really easy, so there's no excuse why I haven't made any for awhile. I vary the fruit and nuts in this recipe -dried blueberries and filberts, dried cherries and almonds, and raisins and walnuts, are favorites. This time I made a new variation, Date-Pecan Granola, that is particularly good. The recipe is adapted from the Andy Fairfield Granola recipe in Nigella Lawson's cookbook Feasts. This really is the best homemade granola you'll ever eat. If you don't have a large roasting pan, mix it all in a bowl and then divide between two smaller ones -or halve the recipe.

Date-Pecan Granola
Mix in a really large roasting pan:
5 c. old-fashioned rolled oats (thick like Bob's Red Mill)
1 c. sunflower seeds
1/4 c. sesame seeds
3/4 c. applesauce
2 t. ground cinnamon
1 t. ground ginger
1/4 c. honey
1/3 c. Lyle's Golden Syrup (or all honey, if not available)
3/4 c. brown sugar
1 1/2 - 2 c. pecans
1/2 - 1 t. salt
2 T. canola oil
Bake 325 for 10 minutes. Stir and repeat until golden brown, 30-40 minutes. Cool and add 1-2 c. (8 oz. package) chopped dates. Store in closed containers.



Rhubarb-Strawberry Pie. For the recipe, click on my Saveur link and use their 'Search Recipes and More' box.



Making enchiladas involves frying each tortilla and then immediately coating it in the sauce -and then you fill and roll each one. These are time consuming steps, but worth it. My sister-in-law Angela's mother, born and raised in Mexico, says traditionally they are first dipped in the sauce and then fried, but this results in such spattering and sputtering that the reverse process is preferred. I used purchased green enchilada sauce here, but prefer to use my green sauce that I make and freeze in the late summer when the tomatillos and cilantro are profuse. We ate all I froze last year so I will try and freeze more of it this year.



Green Enchiladas
Have everything ready for filling and rolling before you start frying the tortillas.
Pressure cook 1 pieced rabbit (or chicken) for 9 minutes, quick release pressure and cool. Debone and shred meat onto a plate.
Grate 4-6 oz. Pepper-Jack (or Monterey Jack, Co-Jack or Cheddar) Cheese
Dice 1/2 onion
Open small can Diced, Roasted Chilies
Open 28 oz can (or defrost quart frozen) Green Enchilada Sauce and place in large bowl.

Heat 1-2 inches oil for frying tortillas. Fry tortillas one at a time 1 minute, or until softened but not crisp, turning once. Immediately remove from oil and immerse in green sauce. Remove to a plate and continue until all are done, 14-20 tortillas for a 9 x 13 inch Pyrex baking dish and 5-6 servings.
As soon as all tortillas are fried, begin layering and rolling. The tortillas will begin to fall apart if left to sit too long. If you double or triple recipe for a large crowd, recruit someone to help you -one person frying and one person rolling. Making enchiladas results in a lot of dirty plates, even before anyone starts eating. On a small plate, place one tortilla and layer down the center:
1-2 T. grated cheese
1-2 T. shredded meat
1/2 T. diced onion
1 t. diced, roasted chilies
Fold two sides over filling and place seam side down in baking dish. Continue until all are filled, making two layers in dish. Except for cheese, scatter any remaining filling ingredients over top layer. Pour over casserole any remaining green sauce, and then sprinkle top with remaining grated cheese and 1/4 c. grated Parmesan, if desired. Cover with foil, folding back along one long side of the dish to leave a 1-inch vent opening. Bake 350 degrees for 20-30 minutes or until hot and bubbling. Serve with sour cream, refried beans, and a seasonal vegetable of choice on the side.

Chicken Pot Pie

A chicken pot pie made with care is really hard to beat. Humble as it is, its honest flavors make a comforting and satisfying family dinner. Here I cooked a whole chicken for 9 minutes in the pressure cooker, quick-releasing the pressure. I deboned and cubed the dark meat for the pot pie, saving the breast meat for sandwiches and the broth for the freezer. Cooking each vegetable seperately is annoying but not difficult. Make the filling ahead and refrigerate it, if that fits your schedule better. While the oven is preheating, simply reheat the filling, make and add the biscuit topping and bake -it will be in the oven within 20 minutes.

Cover with water and cook seperately until tender:

3 potatoes, peeled and cubed

1 c. carrots, cut into small chunks

In large caste-iron skillet melt 2 T. butter

Saute 1/2 chopped onion until soft

Add: 3 T. flour and cook several minutes while stirring

Stir in 1 1/2 c. chicken broth and 1 c. milk or more to make a smooth gravy

Add:

1 c. frozen peas

1/2 -1 t. salt

1/4 t. poultry seasoning

1/4 t. white pepper

2-3 c. cubed chicken

drained potatoes and carrots

Cook until peas are done. You can pour filling into a large casserole, individual little casseroles, or fill an unbaked pastry shell -then top with a pastry crust. I usually prefer to top with a rosemary biscuit crust and bake it in the caste-iron skillet.

For biscuit crust mix:

2 c. flour

1/2 t. salt

1 T. baking powder

1/4 t. poultry seasoning and/or 1 t. minced rosemary (optional)

Cut in 1/4 c. butter and then stir in 3/4-1 c. milk to make a wet "droppable" biscuit topping. Put blops all over the top. It doesn't have to cover completely. Bake 350-400 degrees for 15-30 minutes.